White Bean Dip with Pita Chips

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Nothing special. A little on the bland side. Served it at a party and most of it was still in the dish at the end of the evening. Won't make again.

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easy & delicious!

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Excellent bright flavors! Loved it!!

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This was sooooooo amazingly yummy! I did alter it a bit...I halved the recipe since it was just for my husband and I and used my "magic bullet" to make this dip. Here are the alterations I made: used pinto beans because that's all I had on hand, grapeseed oil because i can't stand the taste of olive oil, dried parsley (about 1/2 Tablespoon, a pinch of dried oregano in the dip, and we used blue corn chips instead of pita chips to dip. I used the exact amount of lemon juice she recommended but added some of the lemon pulp as well. We used one raw garlic clove, mmmm. Oh my goodness, I'm going to buy more beans tonight so I can make this again asap!

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Great!

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Big hit with the family. My one suggestion is to spice it up a bit. Personally I think a good squirt of Sriracha, some paprika, and cayenne will do the trick ;

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After reading the "blah" review, i decided to make this with lime juice, lots of fresh ground black pepper and 4 medium cloves of garlic. I also reduced the oil. The dip is vibrant.
i used Cannellini beans (white kidney beans. There is a huge flavor difference between soaking and preparing dried beans and using canned beans. It is worth the time to soak the beans.

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Blah...this was one of the worst things I've ever made. Took it to a Super Bowl gathering and I finally just threw it away. Nobody was eating it. Let me say I LOVE Giada and use a lot of her recipes...this just had no taste. I even tried to jazz it up after tasting it...added more lemon juice and salt...still bland. Added red pepper flakes, still tasteless...chipotle hot sauce didn't help...cumin seeds didn't do it either. I'm surprised it got such great reviews because we were not impressed. Oh well, guess you have to have a culinary failure once in awhile to make you appreciate all the great recipes out there. Still love you, Giada!

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I did a modified version. Put all the following in a food processor with some extra olive oil and turned this into more of a hummus type dip then served with tortilla chips:

1 (15-ounce can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil, plus 4 tablespoons
1/4 cup (loosely packed fresh Italian parsley leaves
Salt
Freshly ground black pepper

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Did not have the parsley, and did not miss it. Easy to make with pantry stocked items. Simple and fast and tasty. Use one clove of garlic because it is strong, but we like it so I did use two.